Tamales

My Tamale Adventure: A Busy Mom's Culinary Escape

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and grocery shopping, finding time for anything beyond the bare minimum feels like a luxury. But last weekend, I decided to carve out some "me time" – and by "me time," I mean a kitchen adventure involving a recipe I'd been eyeing for ages: Tamales.

I'd always admired tamales from afar. The beautiful corn husks, the savory filling, the overall air of mystery and deliciousness—they represented a level of culinary skill I thought I'd never achieve. But the truth is, the internet has made even complex recipes accessible to busy individuals like myself. Armed with a detailed recipe, a weekend free from other commitments, and a whole lot of patience, I set out to conquer these little culinary masterpieces.

The first few steps were a breeze. Soaking the corn husks was surprisingly calming; a quiet task that allowed my mind to wander while I prepped other ingredients. Chopping carrots and measuring out masa harina felt almost meditative, a nice contrast to the frenetic energy of the week. It was during the simmering of the filling – a simple but flavourful combination of chili, corn, carrots, and salsa – that I truly began to relax. The kitchen filled with an amazing aroma, promising a delicious reward for my efforts. It was this moment that I realised, sometimes the best things in life are found in the seemingly simplest of preparations.

Making the tamale dough was a bit trickier. Following the recipe closely, I slowly added water to the masa harina until a pliable dough formed. The recipe's suggestion of testing the dough by rolling it into a small ball was genius; it immediately showed me whether or not I'd achieved the right consistency. This is where my kids joined me. My daughter helped me roll the husks while my son placed the filling into them. We laughed and chatted like an old-time family affair as we completed this step together. I had to say, the time I spent making the tamales became a family affair and one that I'll cherish for a long time.

The most time-consuming step was, of course, assembling and steaming the tamales. Each little bundle required patience and care. I found myself lost in a state of quiet concentration, carefully spreading the dough, adding the filling, and wrapping the husks. It was a repetitive process, but one that was oddly satisfying. It felt like a meditative craft, each tamale a testament to my time and effort.

And finally, after what felt like an eternity but was actually a perfectly reasonable steaming time, the moment of truth arrived. The aroma that had already tantalized my senses intensified, promising a delicious reward. Unwrapping my first tamale felt incredibly satisfying; a little steam escaped, carrying with it the fragrant promise of a wonderful meal. The taste—oh, the taste! It was everything I'd hoped for and more. The soft, tender dough; the flavorful filling; the overall sensation of warmth and comfort – it was pure culinary bliss.

Making tamales wasn't just about creating a delicious meal; it was a process that allowed me to slow down, to connect with my family, and to appreciate the simple joys of cooking. It's a memory I'll treasure, and a culinary adventure I'll definitely repeat. If you have any extra time this weekend and crave a delicious and meaningful experience, I wholeheartedly recommend you give this recipe a try. You might surprise yourself!

Ingredients:

Approximately:

• 1/2 cup water
• 1/4 cup canola oil
• Dried corn husks
• 1/2 cup frozen corn
• 1 1/2 cups masa harina (masa corn flour)
• 1 (15oz) can Hunt's ready tomato
• 2 carrots; chopped finely
• 1/4 tbsp baking powder
• 1 tsp hot sauce (your favorite)
• 1/4 cup salsa (your favorite)

Step-by-step

• Soak corn husks for 3 hours in water.
• Combine the chunky chili, carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce heat and simmer for 30 minutes.
• In the meantime, combine masa and baking powder in a large bowl; mix well.
• Add the oil, and mix with your fingers or a spatula.
• Then slowly add water until the mixture forms a dough. To test the dough, roll some into a small ball. The dough should hold together and not crumble.
• Remove the corn husks from the soaking water and dry off.
• For each tamale, line a corn husk with a thin layer of the dough.
• Place 1-2 tablespoons of sauce on the dough and roll the husk to seal the edges of the tamale.
• Fold the husk over the tamale, fold the ends up and use a small strip of husk to tie around each end.
• Steam the tamales for 45 mins - 1 hour.
• While the tamales are cooking, continue to simmer the remaining sauce.
• Serve hot with some of the remaining sauce on top.